The Chemistry of Red Wine Color

The chemistry of red wine color is a complex area of wine chemistry that begins during grape production and continues to the point of wine consumption. In the vineyard, variety, climate and management practices influence the amount and composition of anthocyanins produced in the grape. During wine production, time, temperature and cap management practices ultimately determine anthocyanin extraction as well as the extraction and production of other components that influence anthocyanin reactivity. Finally, the aging of wine ultimately transforms grape-derived anthocyanins into secondary pigments responsible for the long term color stability of red wine. This chapter summarizes the major factors that determine red wine color and the chemistry of reactions that anthocyanins undergo during aging.